Garlic Shrimp Penne Pasta

There's something about the way shrimp transforms in a hot skillet that still catches me off guard. One weeknight, I was scrambling to get dinner on the table when I realized I had a bag of frozen shrimp and half a box of penne in the pantry. Twenty minutes later, my kitchen smelled like garlic-infused butter, and I was tasting one of the easiest meals I'd ever made that somehow felt elegant enough for company. That's when garlic shrimp penne became my secret weapon for nights when I need something that feels special without the fuss.

I remember making this for my neighbor who'd just moved in, and she stood in my kitchen doorway while the garlic was hitting the hot butter, asking what that incredible smell was. When she tasted it, she literally closed her eyes, and I realized that sometimes the best dishes are the ones that make people slow down and actually pay attention to their food. That moment taught me that simplicity and quality ingredients are really all you need.

Ingredients

• Large shrimp (400 g): Pat them completely dry before cooking, or they'll steam instead of sear, and you'll miss that beautiful pink exterior.
• Penne pasta (350 g): Don't skip reserving the pasta water, it's liquid gold for creating a silky sauce that clings to every piece.
• Garlic (4 cloves): Mince it fine and add it at the right moment, or it'll burn and turn bitter, which I learned the hard way on my third attempt.
• Shallot (1 small): It adds a sweetness that regular onion doesn't, making the whole dish taste more refined without any extra effort.
• Fresh parsley (2 tbsp): Save some for garnish at the very end, it brightens everything and makes it look like you actually planned ahead.
• Lemon zest and juice: This is what prevents the dish from feeling heavy, that brightness is essential.
• Unsalted butter (60 g) and extra-virgin olive oil: The combination of both creates a sauce that's richer than oil alone but lighter than butter alone.
• Parmesan cheese (2 tbsp): Freshly grate it if you can, the pre-grated stuff doesn't melt as smoothly into the warm pasta.
• Red pepper flakes: Optional, but they add a whisper of heat that makes everything taste more alive.
• Salt and black pepper: Season the shrimp before it hits the pan, not after, so the seasoning actually sticks.

Instructions

Start the pasta:

Get a large pot of salted water boiling while you prep everything else. The water should taste like the sea, that's how you know you got the salt right. Cook the penne until it's al dente, which usually means a minute or two less than the package says.

Prepare the shrimp:

Pat them dry with paper towels, this is non-negotiable if you want them to sear properly instead of steaming. A quick sprinkle of salt and pepper is all they need at this stage.

Sear the shrimp:

Heat a large skillet over medium-high heat and add 1 tbsp olive oil with 1 tbsp butter. When it's shimmering, lay the shrimp down in a single layer and let them cook undisturbed for about 1-2 minutes per side until they turn pink and opaque.

Build the sauce:

Remove the shrimp to a plate, then add the remaining oil and butter to the same pan. Sauté the shallot for a minute until it softens, then add the garlic and cook for just 30 seconds, stirring constantly so it doesn't burn.

Add the aromatics:

Stir in the red pepper flakes if using, then add the lemon zest and juice. Let it sizzle for a moment, that's when all the flavors start talking to each other.

Bring it together:

Add the drained penne directly to the skillet and toss it in that garlic butter, adding splashes of reserved pasta water until you get a light, glossy sauce that coats each piece. This is where the starch from the pasta water becomes your ally.

Finish:

Return the shrimp to the pan, add the parsley and Parmesan, and toss everything gently so the shrimp doesn't break apart. Taste it, adjust the salt and pepper, and serve immediately while it's hot.

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The first time a friend asked me to make this for her dinner party, I was nervous because I felt like such a simple recipe couldn't possibly impress anyone. Then I watched people take their first bite, and realized that sometimes the most profound meals aren't the complicated ones with ten ingredients and four hours of cooking. They're the ones where everything is done right, even if there's barely anything to begin with.

Why This Works So Well

The magic of this dish lives in the contrast between the sweet, buttery sauce and the brightness of lemon. The quick cooking time means the shrimp stays tender instead of becoming that sad, rubbery texture that happens when seafood overcooks. And here's something I discovered after making this dozens of times, the pasta water creates a natural emulsion with the butter and oil that feels luxurious without any cream. It's actually one of those dishes where less is genuinely more, and every component matters.

Timing Is Everything

The whole thing takes 30 minutes only if you have your ingredients prepped and ready to go, so do your mincing and chopping before you turn on any heat. I once tried to prep the shallot while everything was cooking, and I ended up with overcooked garlic and shrimp that was getting cold on the plate. Now I set up my workspace like a little mise en place station, and it changes everything about how smoothly the whole process flows.

Ways to Make It Your Own

This recipe is a foundation, not a prison, so don't be afraid to adjust it based on what you're craving or what you have in your kitchen. I've made it with linguine instead of penne, and that thinner pasta actually soaks up the sauce even better. I've added a splash of white wine, a handful of cherry tomatoes, or even some spinach on nights when I wanted more vegetables. The shrimp and garlic butter are the non-negotiables, everything else can flex.

• Try finishing with a tiny drizzle of truffle oil if you want to make it feel fancy, but honestly, the lemon is perfect as is.
• If you add cream, start with just a splash, the dish can become heavy really quickly once dairy gets involved.
• Pair this with a crisp white wine like Sauvignon Blanc or Pinot Grigio, the acidity matches the lemon perfectly.

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This recipe has become my go-to when I want to prove to myself that good food doesn't need to be complicated. It's a dish that tastes like you actually tried, but only took you half an hour to pull together.

Recipe FAQs

→ What type of shrimp works best?

Use large, peeled, and deveined shrimp for best texture and quick cooking.

→ How can I adjust the sauce for creaminess?

Add a splash of cream when combining pasta water and garlic butter for a richer sauce.

→ Can I substitute the pasta type?

Yes, linguine or spaghetti can be used instead of penne for a different texture.

→ What seasoning balances the flavors?

Fresh garlic, lemon zest, and parsley provide brightness, while butter adds richness.

→ How do I avoid overcooking the shrimp?

Cook shrimp 1-2 minutes per side until just pink and opaque to keep them tender.